Thursday, May 15, 2014

Quinoa with Tomato, Basil, and Mozzarella

Ingredients

  • 1/2 cup Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Black Pepper
  • 2 cups Red Quinoa
  • 4 cups Water
  • 1/2 teaspoon Salt
  • 1 cup Red Grape Tomatoes, Halved Lengthwise
  • 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
  • 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
  • 24 whole Basil Leaves

Preparation Instructions

Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.
Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.
NOTE: It's best to make this at least a couple of hours ahead of time and stored in the fridge. Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but it's still delicious!

Enjoy!

    Lasagna Rollups

    Ingredients

    • 20 whole Lasagna Noodles
    • Sauce:
    • 2 Tablespoons Olive Oil
    • 1 whole Medium Onion, Diced
    • 3 cloves Garlic, Minced
    • 1-1/2 pound Ground Beef
    • 1/2 pound Italian Sausage
    • 28 ounces, weight Canned Diced Tomatoes
    • 8 ounces, weight Tomato Paste
    • 1 teaspoon Salt
    • 1 teaspoon Black Pepper
    • 3 Tablespoons Minced Fresh Parsley
    • 3 Tablespoons Minced Fresh Basil
    • Filling
    • 30 ounces, weight Ricotta Cheese
    • 2 whole Eggs
    • 3/4 cups Grated Parmesan Cheese
    • 1/2 teaspoon Salt
    • 1/2 teaspoon Pepper
    • 1 Tablespoon Parsley, Minced
    • 1 Tablespoon Basil, Minced
    • 1 pound Mozzarella, Grated

    Preparation Instructions

    Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
    In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.
    Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.
    To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.
    If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.
    If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

    Enjoy!

    Chicken Spaghetti

    Ingredients

    • 2 cups Cooked Chicken
    • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
    • 2 cans Cream Of Mushroom Soup
    • 2 cups Grated Sharp Cheddar Cheese
    • 1/4 cup Finely Diced Green Pepper
    • 1/4 cup Finely Diced Onion
    • 1 jar (4 Ounce) Diced Pimentos, Drained
    • 2 cups Reserved Chicken Broth From Pot
    • 1 teaspoon Lawry's Seasoned Salt
    • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
    • Salt And Pepper, to taste
    • 1 cup Additional Grated Sharp Cheddar Cheese

    Preparation Instructions

    Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
    Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

    Enjoy!